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It’s Pi Day and I can’t think of a better way to celebrate it than with some cherry pie bars! These cherry pie bars are layered with an almond flour shortbread crust and a gooey cherry pie filling, all topped off with some shortbread crumbles. This makes for a perfect bite and an overall fun recipe to make. The bars also happen to be dairy-free, gluten-free and paleo! Try them out for your next gathering or even just a night in with a yummy treat.
Cherry Pie Bars Ingredients
Almond Flour: The main component of the shortbread-like crust for the cherry pie bars is almond flour. In order to get the pie crust texture, I don’t recommend using any other kind of flour; I have not tested this recipe with other flours. You can find almond flour at pretty much any grocery store.
Coconut Flour: Coconut flour is used as a thickener in the crust mixture. Because of the shortbread texture of the crust, the coconut flour makes the crust hold together without crumbling when you pick up a bar. I don’t recommend substituting the coconut flour either, as it’s key to the texture.
Maple Syrup: Using a bit of maple syrup in the crust mix adds sweetness and also helps the ingredients stick together as they bake. You could use honey as a substitute, but the flavor of maple syrup tends to be better for a crust like this.
Coconut Oil: Coconut oil is the main liquid component of the pie crust and keeps it moist despite the dryness of the almond and coconut flours. You could substitute the coconut oil with olive oil or ghee, although I haven’t tested the recipe with either. Using coconut oil won’t give the crust any kind of coconut taste.
Cherries: You can use either fresh or frozen cherries for this recipe, but be sure they are pitted and de-stemmed. I personally prefer using frozen dark sweet cherries because it is easier and they are always ripe. You can find them in the frozen section at any grocery store.
Coconut Sugar: Coconut sugar is mixed into the cherry filling mixture in order to provide extra sweetness and help thicken up the mixture. Coconut sugar is an unrefined sugar option that I use often in baking recipes. You can substitute it with date sugar or even brown sugar.
Lemon Juice: Adding just a tablespoon of lemon juice to the cherry filling mixture adds acidity and depth of flavor to the filling. This is why lemon juice is often added to things like cranberry sauce or strawberry jam. It’s not necessary but adds great flavor.
Arrowroot Starch: Arrowroot starch is a thickener very similar to cornstarch which makes the cherry pie filling sticky and helps the cherries stay together. You can also use tapioca flour which acts in the same way as arrowroot starch. If you don’t have either you can use cornstarch for a non-paleo option.
How To Make Cherry Pie Bars
Step One: Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper.
Step Two: In a large mixing bowl, whisk together the almond flour, coconut flour and salt until evenly dispersed. Mix in the maple syrup, coconut oil and vanilla extract until a thick dough is formed.
Step Three: Reserve ~1/2 cup of the dough and set aside. Press the remaining dough into the baking dish lined with parchment paper and evenly spread it. Bake for 12-15 minutes, until the edges begin to brown.
Step Four: While the dough bakes, make the cherry filling mixture. Add the cherries, coconut sugar, lemon juice and arrowroot starch to a saucepan and bring to a simmer over medium heat. Reduce heat to low and stir until a uniform mixture is formed.
Step Five: Once the crust is removed from the oven and has time to cool, pour the cherry mixture on top and spread it evenly over the crust. Top off the cherry layer with crumbles of the crust dough that you set aside.
Step Six: Return the dish to the oven and bake for 30-35 minutes, then remove and let cool completely before carefully removing the parchment paper and slicing them into bars. Enjoy immediately or store in the refrigerator for up to five days.
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CHERRY PIE BARS (GF, PALEO, VEGAN)
9
servings10
minutes30
minutesGluten Free, Dairy Free, Paleo
Ingredients
- PIE CRUST
2 cups almond flour
1/3 cup coconut flour
1/2 tsp salt
1/4 cup maple syrup
1/3 cup coconut oil, melted
1 tsp vanilla extract
- CHERRY FILLING
3 cups fresh or frozen pitted cherries
1/4 cup coconut sugar
1 tbsp lemon juice
1 tbsp arrowroot starch or tapioca flour
Directions
- Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper.
- In a large mixing bowl, whisk together the almond flour, coconut flour and salt until evenly dispersed. Mix in the maple syrup, coconut oil and vanilla extract until a thick dough is formed.
- Reserve ~1/2 cup of the dough and set aside. Press the remaining dough into the baking dish lined with parchment paper and evenly spread it. Bake for 12-15 minutes, until the edges begin to brown.
- While the dough bakes, make the cherry filling mixture. Add the cherries, coconut sugar, lemon juice and arrowroot starch to a saucepan and bring to a simmer over medium heat. Reduce heat to low and stir until a uniform mixture is formed.
- Once the crust is removed from the oven and has time to cool, pour the cherry mixture on top and spread it evenly over the crust. Top off the cherry layer with crumbles of the crust dough that you set aside.
- Return the dish to the oven and bake for 30-35 minutes, then remove and let cool completely before carefully removing the parchment paper and slicing them into bars. Enjoy immediately or store in the refrigerator for up to five days.
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